Indian connection’s backbone lies in their talented young chefs who are both North Indians from a little town called Rudra Prayag near Haridwar in Uttaranchal. Though these chefs might be young they have lived a life behind countless stoves and tandoori ovens, with many years of experience as their foundation to their great creations.

Jagbeer Rana (24) is the middle sibling from a family of five, who have all explored into the cooking industry, and from a young age explored his ideas in the kitchen. Rana has eight years of cooking experience and has trained in a 3 star hotel restaurant, Mixed Masala, for two years. Rana’s career progressed in Mumbai, improving his talents in many kitchens such as the Regensi, a 3 star hotel for 1 year; the Sarnum in Thana, a 3 star hotel for three years; the Bollywood Daba in Kurla, a three star for 2 years; and finally the Wild Coast Sun for 1 year. Rana is known for the varieties of flavoursome kormas (curries) that he is able to conjure up. He specializes in the famous butter Chicken, Rogan Josh and Paneer Makhani

Ramesh Singh (27) is Indian connections proud Tandoori Specialist. Ramesh has been performing his spectacular cooking techniques with the tandoori oven for more than ten years. Ramesh has been trained in India in the fine dinning Mughal Mahal for 1 year. Ramesh has graced the restaurants to the likes of Komaria Presidency, a three star hotel for 1 year; the Royal Salute, a fine dinning restaurant for one year; the Dolphin Club, a three star hotel for 2 years; and the Wild Coast Sun for a year. Ramesh’s experience allows him to cook almost anything in the tandoori oven, from Naans to Chicken Tikka to Reshmi Kebabs.

Coming from the same village these two chefs have been good friends and a great cooking team from an early age. In the kitchen they move with lightening speed, grace, and precise taste every time. They have grown a love and passion for their careers and make Indian Connections kitchen a force to be reckoned with.


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